6-301.12; Priority Foundation; There were no paper towels at handsink.- Each handwash sink shall be provided with paper towels or an air drying device.- CDI; napkins were provided until paper towels arrive in a future shipment.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-501.114; Priority; Observed the sanitizer at dish machine below 200ppm.- Sanitizer used for sanitizing shall be at the proper concentration. (200-400ppm/quat).- CDI; more sanitizer was added.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Facility had test strips; but they were submerged in water at one point leaving them noncompliant.- Provide a test kit that accurately measures sanitizer concentrations.- CDI; facility ordered more test strips
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.11; Core; Observed peeling paint on walls next to entrance.- Physical facilities shall be kept in good repair.- Please repair walls.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
2-102.11 (A) - (C )(1); (4)-(16); Priority Foundation - Facility had priority violations; no certified food protection manager (CFPM) and person in charge (PIC) could not respond correctly to inspector's questions related to food operation...To demonstrate knowledge; there shall be a CFPM; no priority violations during current inspection; or PIC shall respond correctly to inspector's questions related to food operation...CDI by informing PIC of requirements.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection. PIC has ServSafe food handler certificate; which is not a food protection manager certificate...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. Inspector provided information on how to obtain CFPM certification.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
5-202.12; Core - Hot/tempered water in bathrooms by kitchen did not exceed 76F...Hot water of at least 100F shall be provided at handsinks...Increase hot water to 100F at handsinks. 6-301.14; Core - Bathrooms near breakfast buffet area are used by food employees but no handwashing signs were posted in bathrooms...Signs that notify food employees to wash their hands shall be provided at all handsinks used by employees...Provide required handwashing signs at bathroom handsinks. 6- 301.11; Priority Foundation - No soap was available at bathroom handwashing sink off laundry room (used by food service staff)...All handwashing sinks shall have an adequate supply of soap...CDI by providing soap at handsink. 6-301.12; Priority Foundation - No paper towels were at bathroom handwashing sink off laundry room (used by food service staff)...All handwashing sinks must be provided with a hand drying provision...CDI by providing paper towels near handsink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority - Observed dairy whipped cream; butter pats; eggs in bags above 41F (items not in cooling process). NOTE: Many packages of pre-cooked eggs in bags in main upright kitchen refrigerator were not delivered today but were at improper temperatures (42-45F) and yogurt in this same unit was 48F. These foods could not be properly refrigerated in other units due to space limitations...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...Maintain cold TCS* foods at 41F or less...Not corrected during inspection (see note above for explanation for non correction at time of inspection).
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-302.12; Priority Foundation - No metal stemmed food thermometer was available...A metal stemmed probe food thermometer shall be provided to check food temperatures...Provide required probe thermometer that is accurate to plus or minus 2 degrees F. Maintain this thermometer in kitchen at all times...Not corrected during inspection.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-903.11(A); (B) and (D); Core - On right "clean" side drainboard of 3-comp sink; observed some clean utensils air drying on wet; absorbent and soiled cloth...Clean utensils shall be stored on clean; dry sufaces and protected from contamination...Discontinue air drying clean utensils on cloth toweling. Consider using a metal or plastic drying rack to air dry utensils.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Interiors of middle sink of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed soiled interiors of upright kitchen refrigerator and freezers (condensation/ice build-up). Some kitchen metal shelves and several buffet cabinets and drawers were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above and remove water/ice accumulation in refrigerator and freezer.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.114; Core - Outside dumpster's drain hole had no plug in place...Trash/recycling receptacles with drains shall have plugs in place...Replace missing drain plug. 5-501.115; Core - Old tattered mattress; old wood pallets and some trash were on ground in dumpster enclosure...Trash/recycling receptacle enclosures shall be maintained clean and free of unnecessary items...Remove mattress; trash and debris from dumpster enclosure and properly dispose of this material.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
6-501.11; Core - Observed large hole in main kitchen wall. Several areas of main kitchen walls had peeling and damaged paint...Physical facilities shall be kept in good repair...Seal wall hole (or at least put a removable panel over large hole for access to plumbing) and repair damaged wall surfaces.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection. PIC has ServSafe food handler certificate; which is not a food protection manager certificate...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. Inspector provided information on how to obtain CFPM certification.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
6-301.14; Core - Bathrooms near breakfast buffet area are used by food employees but no handwashing signs were posted in bathrooms...Signs that notify food employees to wash their hands shall be provided at all handsinks used by employees...Provide required handwashing signs at bathroom handsinks.; 6-301.12; Priority Foundation - No paper towels were at kitchen handwashing sink...All handwashing sinks must be provided with a hand drying provision...CDI by providing paper towels near handsink. ; 5-205.11; Priority Foundation - Many boxes of products/supplies were on floor; blocking kitchen handsink from delivery received this morning. Coffee cup (with coffee residual in basin) was in bottom of handsink basin...Handwashing sinks shall be accessible at all times for employee use; and these sinks shall not be used for purposes other than handwashing...CDI by removing items from in front of handsink and cup from sink basin. Do not drain coffee in handsink.; 5-202.12; Core - Hot/tempered water in bathrooms did not exceed 85F...Hot water of at least 100F shall be provided at handsinks...Increase hot water to 100F at handsinks.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority - Whipped cream at waffle making area was at 67F...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating whipped cream.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Blue liquid cleaner was inside spray bottle labeled as "quaternary ammonium sanitizer"...Working containers used for cleaners; sanitizers; etc. taken from bulk supplies shall be labeled with common name of materials inside...CDI by properly labeling spray bottle.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
4-302.12; Priority Foundation - No metal stemmed food thermometer was available...A metal stemmed probe food thermometer shall be provided to check food temperatures...Provide required probe thermometer that is accurate to plus or minus 2 degrees F...Not corrected during inspection.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11; Priority - At breakfast buffet; container of chocolate chips by waffle making area was not covered with sneeze guard...Except for nuts in the shell and whole; raw fruits and vegetables that are intended for peeling and washing by the consumer before consumption; food on display shall be protected from contamination by the use of packaging; food guards; display cases; or other effective means...CDI by placing chocolate chips under sneeze guard.; 3-305.11; Core - Many bags/packages of foods were on floor while worker defrosted upright freezer...Food shall be protected from contamination by storing it at least 6 inches above the floor...CDI by placing foods on mobile push cart.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-903.11(A); (B) and (D); Core - On right "clean" side drainboard of 3-comp sink; observed some clean utensils air drying on wet; absorbent and soiled cloth...Clean utensils shall be stored on clean; dry sufaces and protected from contamination...Discontinue air drying clean utensils on cloth toweling.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Some coffee filters were unprotected...Single service food/beverage containers/items shall be protected from contamination...Keep filters in original plastic bags or covered container.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core - Observed very large build-up of ice accumulated on interior back of upright freezer (interior condensation leak). Kitchen employee was removing/defrosting ice at time of inspection...Food service equipment shall be kept in good repair...Repair freezer/condensation leak so ice does not accumulate.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Two-door upright refrigerator had water/soil accumulation on bottom interior; and several dry storage shelves were soiled with build-up...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above and remove water accumulation in refrigerator.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; There was no Manager had a Manger's ServSafe certificate on hand at time of inspection. the Manager had a food handler's certificate at the time of inspection which is not accepted.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
6-301.12; Priority Foundation; There was no hand drying towels at the handwashing sink. All handwashing sinks must be provided with a hand drying provision. CDI.. Hand towels were placed at the handwashing sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-501.16(A)(1) ; Priority; Red skin potatoes and scrambled eggs were held at 119F. These potentially hazardous foods must be held hot at 135F. CDI.. The food items were reheated to 165F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Boiled Eggs were being held cold at 53F. This potentially hazardous food must be held cold at 41F or below. CDI.. The food item was cooled down to 41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Replace the blown light bulbs above the reach-in freezer unit. There must be at least (10 foot candles) 30 inches above the floor in Food storage areas.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.